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Orange, Pistachio and Rose Water Salad

With juicy, zesty oranges lightly perfumed with rose water and lifted with plenty of fresh mint, this is a wonderfully refreshing salad with a spicy meal.

Ratings

(1 votes, average: 5.00 out of 5)

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Ingredients

6 oranges

1-2 tablespoons rose water

squeeze of lemon juice

115 g Medjool dates, halved lengthways

50 g pistachio nuts

3 tablespoons mint, finely chopped

icing sugar, to garnish

Method

Peel the oranges with a sharp knife and remove any pith. Slice into very thin half moons. Try to capture the juice and pour into the serving bowl or platter.

Arrange the orange slices on a serving platter. Sprinkle over rose water and a squeeze of lemon juice.

Scatter over chopped dates and pistachio nuts.

Garnish with the finely chopped mint and, just before serving, dust over some icing sugar.

Additional notes

“This is a wonderfully refreshing salad with a spicy meal. Juicy, zesty oranges lightly perfumed with rose water and lifted with plenty of fresh mint. Rose water is a much loved ingredient in the Mediterranean, North Africa and the Middle East. We all know the rose water taste in Turkish Delight, but it is equally special in savoury dishes like rose harissa. A bit like vanilla, a little goes a long way. Add juicy Medjool dates and vivid green pistachio nuts and you’ll have a gorgeous salad to grace your dinner table.”